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Gingerbread Snowball Cookies Recipe

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★★★★★

4.6 from 68 reviews

These Gingerbread Snowball Cookies capture the festive spirit with warm spices and a molasses-infused dough, coated in a sweet, spiced confectioner’s sugar mixture. Crisp on the outside with a tender crumb inside, they are perfect for holiday gatherings or cozy winter treats.

Ingredients

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Cookie Dough

  • 1 cup butter, softened
  • 3/4 cup confectioner’s sugar
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

Coating

  • 3/4 cup confectioner’s sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and 3/4 cup confectioner’s sugar until light and fluffy. Add in molasses and vanilla extract, beating until the mixture is creamy and well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients into the butter mixture, mixing slowly until the dough comes together. The dough may feel stiff but should hold when pressed.
  4. Form Cookies: Roll the dough into tablespoon-sized balls or use a small cookie scoop to form uniform cookies. Place these onto the prepared baking sheet, spacing them evenly to allow for slight spreading.
  5. Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the bottoms are lightly browned. Avoid overbaking to keep the cookies tender.
  6. Cool Slightly: Allow the cookies to cool on the baking sheet for 2-4 minutes, or until they are cool enough to handle without burning your hands.
  7. Prepare Coating: Whisk together the 3/4 cup confectioner’s sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon ginger in a small bowl. Roll each warm cookie in this sugar-spice mixture until well coated.
  8. Final Cooling: Place the coated cookies on a cooling rack to cool completely. If the sugar coating absorbs or melts into the cookies unevenly, roll them again in the sugar mixture to ensure a nice, snowy coating.
  9. Store: Once completely cooled, store the cookies in an airtight container to maintain freshness and the perfect texture.

Notes

  • For best results, use room temperature butter to ensure proper creaming with sugar.
  • Molasses gives these cookies their classic gingerbread flavor; do not substitute with syrup as it will alter taste and texture.
  • Rolling cookies while warm helps the sugar coating stick better.
  • If you prefer a softer cookie, reduce baking time slightly.
  • These cookies can be frozen after baking and coating; thaw at room temperature before serving.

Keywords: Gingerbread cookies, holiday cookies, snowball cookies, spiced cookies, Christmas cookies, molasses cookies, festive baking

Find it online: https://thedishspot.com/gingerbread-snowball-cookies-recipe/